Description
El Bulli Bean Soup is a rich and flavorful Mediterranean-inspired dish featuring creamy cannellini beans simmered with aromatic herbs, garlic, and tomato passata. Thickened with a partially blended soup base and topped with a vibrant parsley, garlic, and hazelnut picada, this comforting soup offers a perfect balance of earthiness and freshness, ideal for a hearty lunch or dinner.
Ingredients
Scale
Soup
- 1 tbsp extra virgin olive oil
- 1 large garlic clove, minced
- 1 large brown onion, finely chopped
- 1/4 tsp fresh thyme, chopped
- 1/4 tsp fresh rosemary, chopped
- 1 bay leaf
- 1/3 cup tomato passata
- 4 x 14 oz cans cannellini beans, drained
- 3 cups vegetable stock
Picada
- 1 cup fresh parsley leaves, roughly chopped
- 1 medium garlic clove, roughly chopped
- 2 tbsp extra virgin olive oil
- 1/4 cup whole hazelnuts
- 1/2 tsp kosher salt
Instructions
- Sauté Aromatics: Heat 1 tablespoon of extra virgin olive oil in a large pot over medium heat. Add the minced garlic, finely chopped onion, fresh thyme, rosemary, and bay leaf. Cook for about 8 minutes until the onions turn a deep golden color and the herbs release their fragrance.
- Add Tomato Passata: Stir in the tomato passata and reduce the heat to low. Cook for another 8 minutes until the tomato mixture becomes dark and thick, intensifying the flavors.
- Simmer Beans: Add the drained cannellini beans and vegetable stock to the pot. Bring to a gentle simmer and cook uncovered for 15 minutes, allowing the flavors to meld and the soup to slightly reduce.
- Blend Part of the Soup: Remove approximately two-thirds of the soup, blend it until smooth using a blender or immersion blender, then return this purée back into the pot. This step thickens the soup and creates a creamy texture without cream.
- Prepare and Add Picada: In a food processor or mortar and pestle, combine the parsley leaves, roughly chopped garlic, extra virgin olive oil, hazelnuts, and kosher salt to make the picada—a flavorful herb and nut sauce. Stir 2 tablespoons of this picada into the soup to enrich the flavor. Adjust salt to taste.
- Serve: Ladle the hot soup into bowls and top each serving with the remaining picada for added texture and vibrant flavor. Serve immediately.
Notes
- For a nuttier flavor, toast the hazelnuts lightly before blending into the picada.
- If you prefer a thinner soup, add additional vegetable stock to adjust consistency.
- Use low-sodium vegetable stock to control the salt level.
- This soup can be made in advance and reheated gently before serving.
- For a vegan diet, ensure the vegetable stock is free from animal products.
